Summer lamb meatloaf with capsicum & caper relish

Method

Preheat oven to 180°-200°C fan forced (200°-220°C normal).

Heat a little oil in a heavy-bottomed pan and gently sauté the onion and bacon until tender. Then transfer to a bowl and mix well with the mince, garlic, oregano, breadcrumbs, tomato paste, egg, seasonings, 2 tbsp oil and the lemon juice and zest.

Spoon the mixture into a heavy-bottomed casserole dish (or loaf tin). Smooth the top into the corners and, if you like, lay the bacon on top. Cook in the oven for about 1 hour, checking if ready with a small sharp knife (when it comes out clean).

To make the relish, put the tomatoes, capsicum, sugar, allspice, 1 tbsp oil, 1 tspn salt, a little ground pepper, the balsamic and red wine vinegar in a heavy-bottomed pot. Stir well and bring to the boil. Then turn the heat down and gently cook for about 30-40 mins until thick and fragrant.

When ready, add the capers and simmer for another 5 mins.

Serve the sliced meatloaf hot or at room temperature with a good dollop of the relish and mash or a simple green salad on the side.

adapted from a recipe by Julie le Clerc

Ingredients

olive oil

1 large onion, diced

150 gm rindless bacon, diced

1 kg lean minced lamb

4 garlic cloves, crushed

1 tbsp chopped fresh oregano

½ cup breadcrumbs (packet or fresh)

½ cup tomato paste

1 egg

sea salt & freshly ground pepper

juice & grated rind of 2 lemons

6 rindless bacon rashers (optional)

1 can diced tomatoes

1 heaped cup sliced, roasted red capsicum

¾ cup sugar

¼tspn allspice

½ cup balsamic vinegar

¼ cup red wine vinegar

½ cup capers, drained & rinsed

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.